This cuppa is a little stronger than normal because what I had in the sample bag amounted to about a teaspoon and a third – so not enough to get two uses out of it. I ended up just shrugging and dumping the whole thing in my mug.

This time I added some skim milk to the tea as an experiment, as many teas have been improved by adding milk or milk substitutes to them. In this case the results were a bit disapointing. The milk make the tea taste very…ordinary. I’m not picking up those berry-like notes anymore and the honeyed/burnt-sugar flavour is somewhat dulled. It’s not bad – it’s still a smooth, nice-tasting Ceylon – but it’s lost much of its uniqueness.

Preparation

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I’m a university student in her twenties who’s currently working her way toward a Bachelor of Natural Resource Science degree. I love both science and science-fiction and I’m a history nut on top of that. Maybe I should just call myself a nerd and leave it there. ;)

I’ve been drinking tea since I was young but it’s only in the past couple years that I’ve become interested in the good-quality stuff.